Not everyone can make their own ramen from scratch, nor should anyone be required to know how to. It can be a long, laborious process and can require lots of individual ingredients and preparation. However, instant ramen is a perfectly good way to eat ramen because it is both delicious and easy to prepare. I like to think even the best ramen chefs out there have gotten their inspiration at one time or another from instant ramen.
As delicious as it is, instant ramen can become a little bland at times, especially when you see pictures on instagram of elaborate toppings like juicy pork or soft-boiled eggs. Fear not ramen junkies, instant ramen doesn’t have to be boring. Call them what you want: Ramen Hacks or Ramen Upgrades. All you need are a few add ons and you can make any instant ramen one of the most enjoyable everyday experiences ever!
This might actually be the smartest way for any normal person to eat ramen. You save 99% of the time of making ramen from scratch (save the boiling) and can concentrate your culinary efforts on delicious toppings that enhance the flavor and experience of your ramen bowl. Make a bunch, save them, and have them on hand anytime you want to nosh on some noodles. Let’s begin!
Fast Forward to:
Meats
Veggies
Aromatic Oils
My Favorite Combinations
Click here for the bulleted list of these toppings
The Meats
Adding some delicious meat to the top of any instant ramen is a sure way to increase your ramen’s flavor profile. A lot of instant ramen is already flavored to some kind of protein (chicken, beef, shrimp) so this is just icing on the cake. Here are a few simple add ons (and one not so simple but worth the wait) that I suggest.
Spam
What started as canned meat for U.S. Army rations has become one of the staples of East Asian and Hawaiian cuisine. While its history is intriguing, what a slice or two of fried Spam adds to a bowl of ramen is even better to discover. Fried spam slices add a salty and savory meat flavor and crispy texture you can enjoy between noodle slurps and sips of broth.
Vienna Sausages or Hot Dogs
Sausages are one of my favorite things to add to a bowl of spicy Shin Ramyun (Korean style ramen) and my nod to Korean Army Stew (Budae Jjigae). Some people don’t realize but eating ramen is an inherently salty experience so sausage fits the bill nicely. Including either one of these two to ramen is sure to add a delicious savory note to your bowl.
Roast or Braised Pork Belly
The name pork belly speaks for itself so I don’t have to explain how good it will taste. I know we’re delving a bit into time consumption here, but if you do have the means to prepare a roast or braised pork belly ahead of time, you can store slices in your fridge or freezer and refry them for any time you want an authentic ramen experience. From then on you save all that time of making ramen from scratch but get yourself that much closer to the real (kitchen prepared) thing!
Bacon
When you can’t shell out for a whole pork belly or even have the time to roast or braise one, bacon is the next best thing. I like to cook my bacon in the same pot which I’ll be boiling my noodles and leave the fat there so both the noodles and broth absorb the flavor of the rendered bacon fat. I add back the bacon on top to enjoy as a topping but I also get the flavors and aroma infused in my ramen.
Seasoned Egg / Soy Egg (aka Ajitsuke Tamago)
On ramen a seasoned soft-boiled egg (usually in soy sauce) is one that is guaranteed to spruce up any instant ramen experience. The creamy yolk and salty seasoning from the soy is guaranteed to bring your instant ramen miles closer to an authentic kitchen prepared experience. They are also tasty on their own!
Check out a great guide to making your own ajitsuke tamago here.
“The Egg-drop”
This technique involves dropping a freshly cracked egg directly onto your ramen as it is cooking. When you do this you can go two ways. First, you can let the egg sit and poach for a minute then carefully pour the entire dish into a bowl. If done right you will have a creamy yolk that is tempered to the rest of the soup which you can break open. Your second options is immediately puncture the yolk and scramble the egg whites and yolk into the soup (much like a Chinese egg-drop soup). Either one is great, but I prefer the latter when I make Shin Ramyun (Korean style).
American Sliced Cheese
While technically not a meat, it does come from a cow. I know some skeptics out there might find this questionable, but don’t knock what you haven’t tried. And if you haven’t tried, you’re missing out. Add it to the top of your instant ramen while it’s cooking and is near finished boiling or top it immediately after pouring the ramen into a bowl. Cheese gives both a unique cheesy-salty taste with a creamy texture if incorporated right. Who of us hasn’t enjoyed a Kraft single on it’s own as a kid? That’s the same kind of satisfaction you’ll get adding it to your bowl of ramen.
The Veggies
Equally delicious are the non-protein add ins. Vegetables add a variety of freshness, flavor, aroma and texture to a bowl depending on which ones you add. This is by no means a comprehensive list and one I hope to grow over time. Here are a few that I think you can’t go wrong with.
Nori (dried seaweed)
I love having seasoned nori around the house to wrap around our Korean or Filipino BBQ and rice. Nori can come in big sheets (like for rolling sushi) or small, snack sized rectangles used simply for snacking or wrapping that perfect bite. You can easily add a touch of salty, ocean flavor to your instant ramen by cutting a few small sheets to place in or chopping thin and bunching on the top of your noodles. They give your bowl a pretty restaurant feeling look too!
Corn
Corn is actually a traditional topping in Hokkaido style miso ramen and is sometimes topped off with a pat of butter. If you think buttery sweet corn on the cob is good, you should give corn a try on top of your ramen. Canned or frozen sweet corn works just fine!
Green Onions (Scallions)
You can never go wrong with scallions on your ramen. It is a typical aromatic flavor for Asian soups and dishes which also pairs perfectly with instant ramen. They are also usually included in the flavor packets too, but nothing beats the real thing.
Chop them thin and top any bowl for a good time. If you’re feeling fancy check out this video from Jaden Steamy Kitchen’s YouTube Channel for a quick guide on how to curl green onions.
Mushrooms and Fungi
Mushrooms are a burst of earthy flavor and will definitely add to the savory end of your instant ramen. These three are very common ramen toppings and can easily be added to your instant ramen at home.
Shiitake – You can find shiitake mushrooms dehydrated at any Asian store. Rehydrate them by setting them in boiling water for about 20 minutes until tender. Then slice them thin and add to the top of your bowl.
Enokitake – These small thin mushrooms add a fresh, earthy feel to your ramen toppings. They are super easy to prepare too. Just wash thoroughly and slice off the dirty bottom stem leaving the long part of the mushroom in tact. If your bowl is hot enough they should cook in your broth since they are already so thin.
Black Fungi – This fungus comes from the wood ear mushroom and is a staple in a lot of Chinese dishes. It is famous for its slick but crunchy texture. You can get them dehydrated so simply reconstitute them in cold water and slice them thin. They taste great seasoned in a bit of soy and mirin and make an excellent addition to ramen.
Fried Garlic or Shallots
You can find fried garlic and/or shallots at many major Asian grocery stores (or make your own). They are essentially as they are described, jars of fried garlic and shallots. I love adding these to ramen as a simple way to incorporate that garlic (my favorite spice) and strong flavorful taste you get form a shallot. Use one or both for a flavor rush and also a good crunch!
Sesame Seeds
Sesame seeds add a more subtle sesame taste to your ramen. It’s one of the easiest ways to add unique flavor tones to instant ramen without completely overpowering the whole bowl. Not to mention the crunch and flavor bombs you get from biting into them. Toast them in a pan or leave them fresh – it’s up to you!
Kimchee
Kimchee is a Korean dish made of cabbage that is fermented in a mix of Korean spices. It is a delicious add on to any ramen bowl (especially Shin Ramyun) which brings both a fresh texture from the crunchy cabbage and a tang from the fermentation. Its spice and unique Korean flavor is a winning combination for any ramen bowl.
Aromatic Oils
Some people may not realize this but adding a layer of oil to a bowl of ramen is actually one of the five components of a ramen bowl. Adding an oil that is infused with aromatics like garlic or scallions helps give ramen bowls a dimension of deep flavor that you wouldn’t get from just directly incorporating those same ingredients into the broth. While these aren’t the full extent, here are a few common oil toppings you’ll find on ramen.
Sesame Oil
Sesame oil or toasted sesame oil can be found in most conventional grocery stores and at Asian grocery stores. Sesame oil can be rather potent, so adding even just a few drops of sesame oil to a bowl of ramen can give you what you need. However, the subtle taste of toasted sesame oil will add another layer of complex flavor to your bowl which you are certainly going to enjoy.
Black Garlic Oil (Mayu) + Chili Oil
The thing I love about these two oil combinations is that they are actually simple to make. They’re also just as simple to order online or find at an Asian grocery store because they come pre-made! Both are commonly found at the table in various ramen-ya as common add on condiments.
Black garlic oil (Mayu) is made from either slow roasting garlic at a set temperature for over a week until it blackens or by doing a quick scorch of the garlic in oil. For home use, I prefer the latter option. However, what this oil adds to your ramen is a smoky garlic flavor like no other you’ve ever tasted. It has quickly become one of my favorites, so much that I wrote a recipe on it. Try our easy Black Garlic Oil recipe here.
Chili oil is another delicious oil if you like spice. There are different methods for infusing oil with other spices other than chili, but at the base of chili oil is red chili peppers. For adding some fragrant spice to any instant ramen (especially love it on Miso ramen) you cannot beat chili oil.
Others
Shichimi Togarashi (Japanese 7-Spice)
Shichimi Togarashi is a blend of 7 ingredients and spices which include things like black sesame seeds and dried orange peel. You often find this in a small pepper-shaker like bottle in ramen-ya next to the black garlic oil and chili oil. However, you can also pick them up for yourself at your local Asian grocery store and online. Add a few (or a lot) of shakes onto your ramen for a unique kind of spice that is not overbearing. I specifically love the notes that orange peel bring to taste.
My Favorite Noodle & Topping Combinations
Your topping combinations may differ based on the type of ramen flavor base you choose. My four go-to ramen are Maruchan Beef and Chicken, Sapporo Ichiban brand, and Korean style Shin Ramyun (spicy). I grew up all forms of Maruchan and learned to love Shin Ramyun as my spice tolerance grew. Sapporo Ichiban brand is the newest to me but I find it is the perfect bridge pack to an authentic bowl. But when it comes to what I decide to put on each of them it differs based on what I already know I like or what I’m feeling that day.
Here are some of my go-to combinations:
1. Shin Ramen (spicy Korean ramen) + hotdogs or vienna sausages + slice of cheese + shitake mushrooms + enoki mushrooms + the egg drop poach or mix
Note of preference: I prefer poached eggs with spicy ramen versus a soy-seasoned egg because the flavor and heat of the peppers may tend to drown out any other seasoning efforts you put into the egg.
2. Sapporo Ichiban Shio (Salt / Chicken base) + Spam + egg + scallions + sesame oil + sesame seeds
3. Maruchan (beef flavored instant ramen) + bacon + scallions + sesame oil + egg
What are your favorites? Leave a comment and let me know what combinations I’m missing. I hope to update this over time as I experiment with different instant ramen brands and ingredients.
Okay, you got me! They’re all great!
I have to come clean. All of the above ingredients are amazing additions to any bowl of ramen whether you spend painstaking hours crafting your perfect broth from scratch or if you simply spend 5-10 minutes preparing ramen out of the pack. Don’t let the fact that you may not have the means to make it all from scratch stop you from being creative. It’s easy to spruce up any packet ramen with your own toppings. You really won’t believe how difficult it can be to tell an instant ramen from a home made ramen if you just add the right kinds of ingredients. Whatever the combination, what truly matters in the end is you enjoy your bowl of ramen just the way you like it.
Slurp on!
Bulleted List of Toppings + Some Not Featured Above
- Meats
- Spam
- Vienna Sausages or Hot Dogs
- Braised Pork Belly
- Bacon
- Seasoned Soft Boiled Egg
- Egg-Drop mixed in
- American Cheese
- Seasoned chicken
- Shrimps
- Salmon
- Veggies
- Nori
- Corn
- Green onions
- Mushrooms
- Shitake
- Enokitake
- Black Fungi / Wood Ear
- Fried Garlic or Shallots
- Sesame Seeds
- Kimchee
- Baby bok choy
- Bean sprouts
- Leeks
- Menma / Seasoned Bamboo Shoots
- Aromatic Oils
- Sesame Oil
- Black Garlic Oil
- Chili Oil
- Scallion oil
- Rendered chicken or pork fat infused with spices
